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SOY GINGER HALIBUT IN PARCHMENT


Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings


Ingredients

4 baby bok choi, roughly chopped

1 red bell pepper, thinly sliced

4 scallions, trimmed and sliced on the diagonal into 3 inch pieces

4 6 oz. halibut filets

sea salt and freshly ground pepper

2 inch knob of ginger, grated

zest from ½ of an orange

3 Tbsp. tamari (coconut aminos will work, too)

1½ tsp. rice vinegar

1½ tsp. toasted sesame oil


Directions

  1. Preheat oven to 400° F. Tear off 4 baking sheet-sized pieces of unbleached parchment paper and lay them out on the counter.

  2. Slightly to the left of center of each of the 4 sheets, mound ¼ of the bok choi, bell pepper, and scallions. Place a halibut filet on the top of each mound. Sprinkle with salt and pepper to taste.

  3. In a small bowl, whisk together the ginger, orange zest, tamari, rice vinegar and sesame oil. Drizzle sauce evenly over each fish/vegie mound, about 1½ Tbsp. per packet.

  4. Fold the right side of the parchment over the fish and veggies (like you are closing a book), and then starting at one end of the parchment, fold/roll the edges of the paper over several times to seal.

  5. Place the packets on a baking sheet and bake for 20 minutes.

  6. Transfer each packet to a plate and cut top of packet with a knife to allow steam to escape.Be careful – the steam will be quite hot! Open packets and enjoy!

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